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1
Heat 1 tablespoon of sesame oil in a wok over medium heat.
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2
Add the eggs and slowly scramble for the next 3 minutes or so.
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3
Season with a pinch of salt and pepper, and transfer them to a bowl.
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4
Cover to keep warm.
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5
Wipe out the skillet, and add the remaining oil.
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6
Raise the heat to medium-high and add the pork.
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7
(Youll want to do this in batches, for good browning.)
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8
Season each batch with a pinch of salt and pepper.
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9
Once each batch of pork is nicely browned on all sides, transfer the pork to another bowl and cover to keep warm.
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10
Add the mushrooms to the wok (and a little more oil if needed) and saute until browned and softened, about 3 minutes.
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11
Add the garlic and saute one more minute.
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12
And a pinch of salt!
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13
Add this mixture to the pork bowl.
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14
Then start a band called The Pork Bowls.
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15
Flip your oven to broil.
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16
Lightly coat a large baking sheet with cooking spray.
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17
Arrange the wontons in a single layer, and lightly coat the tops with spray.
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18
Stick the sheet on the bottom rack (make sure to put it on the bottom rack) under the broiler for 2 minutes.
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19
Then remove the pan from the oven.
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20
Next, spoon (or squirt!)
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21
about a quarter size dollop of hoisin sauce in the center of each wonton wrapper.
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22
Spread it out evenly with a spoon.
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23
Top with pork/mushroom mixture and scrambled eggs.
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24
You may have leftover topping, which is awesome!
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25
Stick it into a breakfast taco the next day.
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26
Stick the pan back on the bottom rack for 1 to 2 minutes, or until the wontons are browned and crispy on the edges.
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27
Garnish with scallions and black sesame seeds.
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28
Serve her up!
